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Roast Fillet of Beef with Creamy Mushroom Sauce Recipe

Juicy roast fillet of beef served with a rich mushroom, thyme and brandy cream sauce.
Print Recipe
Sliced roast fillet of beef on a platter with mushroom sauce recipe
Prep Time:5 minutes
Cook Time:25 minutes

Ingredients

Roast Fillet

  • 700-800 grams of beef fillet The centre thick cut
  • Olive oil to lightly coat
  • Salt and freshly ground black pepper
  • 2 tsp Dijon mustard
  • A few sprigs of thyme optional

Creamy Mushroom Sauce

  • 60 grams salted butter
  • 500 grams mushrooms thinly sliced (you can use any mushroom you like or a mix of exotic mushrooms)
  • 1 Tbsp fresh thyme roughly chopped
  • 1 Tbsp crushed garlic 3–4 cloves
  • 2 tsp porcini stock powder or ½ porcini stock cube dissolved in ¾ cup boiling water
  • 3 –4 Tbsp brandy
  • 1 cup cream single or whipping
  • Salt and black pepper to taste

Instructions

Cooking the Fillet

  • Preheat the oven to 180°C (350°F).
  • Rub a little olive oil all over the beef fillet, then season well with salt and pepper. Heat a heavy-based or cast-iron pan over medium-high heat. Sear the fillet on all four sides for about 1½ to 2 minutes per side until a golden crust forms. Sear the ends briefly.
  • Transfer the fillet to an ovenproof tray or leave it in the same pan if oven-safe. Place a few sprigs of thyme underneath (if using) and brush the Dijon mustard over the top.
  • Roast for 10–15 minutes for rare to medium rare. Use a meat thermometer for precision: (18 - 20 minutes for medium)
  • Rare: 50–52°C (122–125°F)
  • Medium Rare: 55–57°C (130–135°F)
  • Medium: 60–63°C (140–145°F)
  • Well Done: 70°C (160°F) and above
  • Remove the beef and cover loosely with foil. Rest for 8–10 minutes before slicing.

How to Make the Creamy Mushroom Sauce

  • While the beef roasts, make the sauce.
  • Melt the butter in a large skillet and sauté the mushrooms for 4–5 minutes until softened. Add the thyme and garlic and cook for another 2–3 minutes.
  • Pour in the porcini stock and let it reduce by about one-third. Add the brandy and carefully flambe (tilt the pan toward the flame) or let it simmer briefly to cook off the alcohol.
  • Add the cream and simmer for 2–3 minutes until slightly thickened. Season with salt and pepper. The sauce can be made ahead and reheated.

Notes

Storage Instructions

Store leftover fillet and mushroom sauce in separate airtight containers in the fridge for up to 5 days. Reheat gently in a pan over low heat until warmed through. Do not boil the sauce once the cream has been added or it may split.